If you’re in need of an amazingly easy sourdough recipe for the perfect sandwich bread, this recipe is for you! It is an easy sourdough sandwich bread that doesn’t require stretch and folds, rises overnight, and is delicious! It slices beautifully and makes the perfect sandwich loaf. Whether you are new to sourdough bread or a seasoned sourdough baker, you’ll love this easiest soft sourdough sandwich bread!
Why You’ll Love this Recipe
Sugar Free – If you’ve been around my blog at all, you’ll know that I don’t share recipes with sugar. I love using healthy alternative sweeteners. It feels a little like a mission to prove to the world that food can still be so yummy and satisfying without sugar. For this recipe, I use raw honey which truly gives this bread the perfect sweetness. I’ve tried other sweeteners, but honey is by far my favorite. It not only adds sweetness, but it makes the bread softer. Raw honey is the key here for maximum nutrition and flavor!
Easy timing (no stretch and folds!) – since having my sixth baby, I was finding it hard to keep up with my bread making. All of the timing of stretching and folding just slipped my mind and my bread wasn’t coming out the way I like it. So when I developed this recipe, I was so happy to get a beautiful result even without stretch and folds. This recipe is literally as easy as it gets with sourdough.
Sourdough! – Of course, this is a sourdough recipe, which gives you all of the sourdough benefits! Sourdough starter is a natural yeast that is a combination of flour, water, and air. The long rise times give the sourdough starter to break down the gluten in the bread. Sourdough bread may even be more tolerable for people with gluten allergies. It is also lower on the glycemic index than conventional breads, and it contains good bacteria for your gut. The benefits of sourdough are amazing!
Looking for more yummy sourdough recipes? You might like to try these recipes!
Buttery Soft Easy Sourdough Dinner Rolls
Easy Eggless French Toast with Sourdough Bread
Sourdough Discard Banana Bread Muffins
Supplies
Large ceramic mixing bowl
Loaf pans – I really like these steel loaf pans for a non toxic option!
Ingredients
Active and bubbly sourdough starter – Feeding of starter should happen 4-6 hours before mixing dough.
Butter – I highly recommend grassfed butter! You’ll enjoy greater nutritional benefits and better flavor.
Raw honey – I have used other sweeteners here such as an erythritol and monk fruit blend or coconut sugar, which will work here, but raw honey is best! You get the softest, squishiest bread with honey.
Bread flour – unbromated and unbleached
Sea Salt – my favorite is pink Himalayan sea salt.
Water – filtered is best. I love using reverse osmosis.
How to Make Easy Sourdough Sandwich Bread
- Melt butter in a saucepan on very low heat. When its almost completely melted, turn the heat off and add the honey. Gently mix together to allow the butter to finish melting and the honey to soften. The honey also helps the butter cool slightly. Set aside and allow to cool until it is comfortably warm to the touch. Heat is one thing that will kill a starter, so you’d don’t to skip the cooling!
- In a large bowl, combine sourdough starter, water, salt, and warm honey and butter. Stir to combine then add flour. Mix with wooden spoon until the dough becomes too hard to stir and then use your hands to mix dough. Knead for about 5 minutes and form into a big ball of dough. Cover with plastic wrap and allow to rise for 8-12 hours or overnight.
- The next morning, line two loaf pans with parchment paper. Divide dough in two (weigh for exact measurement) and form into loaves. Place the dough in the prepared loaf pans and cover with plastic wrap or a clean damp towel while the loaves rise. Allow to rise for 1-2 hours or until the dough rises above the top of the loaf pans.
- As the rise time comes to an end, preheat the oven to 400°F. Bake for 30-35 minutes. Watch your bread closely for those last few minutes to ensure the bread doesn’t burn, as oven temperatures vary!
- Remove from oven and allow to cool in loaf pans for ten minutes before removing loaves and placing on cooling rack to cool completely. Enjoy warm or allow to cool completely before storing in airtight ziploc bags. Consume within 3 days.
Did you make this recipe? Tell me what you think in the comments!
Easiest Soft Sourdough Sandwich Bread
If you're looking for the perfect sourdough sandwich bread that slices so smoothly and is packed with flavor, you've found it! This bread is the perfect combination of sweet and buttery and is so soft. It is made with high quality ingredients including grass fed butter and raw honey. This recipe will become a fast favorite!
Ingredients
- 1 cup active and bubbly sourdough starter
- 1/2 cup raw honey
- 1/2 cup butter (grass fed), melted
- 1 1/2 cups filtered water
- 1 tsp sea salt
- 5 cups bread flour
Instructions
- Melt butter in a saucepan on very low heat. When its almost completely melted, turn the heat off and add the honey. Gently mix together to allow the butter to finish melting and the honey to soften. Set aside and allow to cool until it is comfortably warm to the touch. Heat will kill a starter, so you’d don’t to skip the cooling!
- In a large bowl, combine sourdough starter, water, salt, and warm honey and butter. Stir to combine then add flour. Mix with wooden spoon until the dough becomes too hard to stir and then use your hands to mix dough. Knead for about 5 minutes and form into a big ball of dough. Cover with plastic wrap and allow to rise for 8-12 hours or overnight.
- The next morning, prepare two loaf pans by lining them with parchment paper. Divide dough in two and form into loaves. Place the dough in the prepared loaf pans and cover with plastic wrap or a clean damp towel while the loaves rise. Allow to rise for 1-2 hours or until the dough doubles.
- As the rise time comes to an end, preheat the oven to 400°F. Bake for 30-35 minutes. Watch your bread closely for those last few minutes to ensure the bread doesn't burn, as oven temperatures vary!
- Remove from oven and allow to cool in loaf pans for ten minutes before removing loaves and placing on cooling rack to cool completely. Enjoy warm or allow to cool completely before storing in airtight ziploc bags. Consume within 3 days.
Notes
*This recipe could be made with a stand mixer. Just be sure to not over mix.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 37mgSodium: 464mgCarbohydrates: 102gFiber: 3gSugar: 21gProtein: 11g
I wonder when I let it rise overnight is that out on the counter or in the fridge?
For this particular method, it can rise on the counter. Thanks for asking!
Have you ever swapped the honey for maple syrup? I have an 8 month old and would love to be able to let her try a piece of
Thanks for asking! I haven’t tried using maple syrup, but think it would work! If you do try it, I’d love to know how it works for you! You may also like to try my Buttery Soft Easy Sourdough Dinner Rolls which don’t have honey 🙂 happy baking!
Because you are cooking this, you don’t need to worry about giving it to a child under 12 months. It’s raw honey that they are careful with due to botulism.
The last two times I have made bread it did not rise. Any suggestions? The room temperature gets as low as 69. Is that too cold?
That is about the temperature of my room temperature, so I wouldn’t think that is an issue. What is the state of your sourdough starter? Having a healthy starter is the key! It’s best to make the dough 4-6 hours after feeding it. Tell me more, and I can help you troubleshoot.
What happens if you over mix????
If you’re mixing by hand, I have found it hard to over mix. I’d love to know how it turned out for you!
I started my dough early morning and late 8-12 hours it will be ready at 11pm. Should I go ahead and rise and bake or wait til morning? I wasn’t sure if waiting til tomorrow was too long.
You could divide into loaves, cover and refrigerate, and then in the morning, allow the loaves to rise on the counter. The rising will take longer because of the cold dough, but it should work! Let the loaves rise for 2-3 hours at room temp, and then bake. Hope this helps!
Hi! Is the dough supposed to stick tremendously to your hands as you mix and knead it? Mine was so sticky. I had to add more flour.
Thank you!
In my experience, it hasn’t been overly sticky. You can add a little more flour if needed–just not too much or you’ll end up with a dense dough that won’t rise. Let me know how it works!
This is the best bread recipe I’ve ever made! I’ve made six loaves now – the whole family loves it.
Hi Kaitie! I’m so glad to hear this. This is a favorite in our home as well! Thanks for sharing!
This has to be the softest, most delicious sandwich bread I’ve ever had! And, to top it off, was SO EASY to make! Definitely a new favorite recipe.
Yay!! I love hearing about your bread making success. It’s a favorite for our family too!
Hi! Can you use unbleached all purpose flour instead of bread flour?
Thanks!
Yes!
Made the dough tonight. We are a small
Family- I saw it says consume within 3 days, have you ever frozen it?
I haven’t frozen this recipe, but I would think it should work! You may also like to try my other sourdough bread recipe which I freeze all the time.
This is the best sourdough bread recipe ever! Thank you so much!!
I’m so happy to hear this! Thank you for sharing!
Just want to let you know that I have made around 75 of these loaves. My family loves them! My DIL calls me right before she runs out so I can start another one for her. She used it on a Bachelorette Weekend Picnic and they raved about it.
I slice it and freeze the slices. I toast them when I need them.
It is simply delicious!